Quick, easy and delicious Vegetarian Black Bean Tacos with corn, poblano peppers, queso fresco and cilantro crema.
If you’ve been craving simple meals this time of year (like me), this recipe is for us! These tacos are savory, satisfying and DEE-LICIOUS and don’t take a lot of time in the kitchen – win, win right?
[cmtoc_table_of_contents]The addition of the corn along with the black beans adds a sweet little pop of flavor that’s refreshingly welcome amidst the spiciness of the tacos. Yes, they are a little spicy to me but I’m kind of a wimp about that sort of thing!
What You Need to Make These Tacos
- Black beans
- Sweet corn
- Poblano pepper
- Queso fresco (a Mexican cheese)
- Sour cream
- A spice mixture of chipotle chili powder, (or you can substitute smoked paprika for the chipotle chili powder), cumin and onion and garlic granules or powder
- Crispy fried onions
- oil and salt
- small flour tortillas, 6″ (fajita size)
Black Bean Tacos Ingredients
How to Make these Vegetarian Black Bean Tacos
- First thing, combine sour cream and 1/2 of the cilantro and set aside for the topping. The other half of the cilantro is for garnishing the tacos.
- Get a large frying pan and set on medium/high heat and add olive oil or oil of choice.
- Add the poblano pepper and the corn and cook together, stirring regularly, for about 3 – 5 minutes
- Stir in the black beans, chipotle chili powder, cumin, onion and garlic granules or powder and a couple pinches of salt and combine.
- Continue stirring occasionally until the beans are heated through – about 1 -2 minutes.
- Turn off the burner and remove the pan from the heat, put a lid on the pan and set aside while you heat the tortillas.
- Heat the flour tortillas on both sides in a hot dry pan and transfer to a tortilla warmer or a pan with a lid to keep warm.
- To serve: Add the bean, corn, poblano pepper filling to the taco first. Then top with the cilantro crema, the crumbled queso fresco, the crispy onions and the chopped cilantro that you had previously set aside.
- Squeeze fresh lime juice over the top and take a big bite! Yummm!
Black bean, corn and poblano pepper taco filling.
Ready In 30 Minutes Or Less
It took less than 30 minutes to make these delicious tacos from start to finish! They are such a hearty, satisfying and tasty meal. It’s one of those go-to meals to put on a regular rotation that everyone will enjoy. It’s also a quick meal you can serve to friends or family who pop in without a lot of effort and with very delicious, thumbs up results!
Other Quick and Easy Recipes To Check Out
If you try these Vegetarian Black Bean Tacos or would like to – a rating and a comment below would be greatly appreciated. Also please feel free to share any modifications you make to the recipe. It’s always fun to see different variations. I’d love to hear from you!
And if you make these tacos and take a photo, I would love to see your creation! You can DM it to me on Instagram or share it on your page. Make sure to tag me in the photo @vegeliciouskitchen and use the hashtag #vegeliciouskitchenrecipe so that I can see it!
Vegetarian Black Bean Tacos
- 1/2 cup sour cream
- 1/2 cup cilantro, minced, (can include stems)
- 1 can (15.5 oz.) black beans, rinsed and drained
- 1/2 cup organic corn,
- 1 medium poblano pepper, chopped small (1/4" dice)
- 1 Tbsp olive oil or oil of choice
- 1/2 - 1 tsp chipotle chili powder, depending on how spicy you want it
- 1 Tbsp cumin
- 1/2 tsp garlic granules or powder
- 1/2 tsp onion granules or powder
- 6 small flour tortillas, 6" (fajita size)
- 1/2 cup queso fresco, crumbled
- 6 Tbsp crispy fried onions
- 2 limes, quartered,
- Combine the sour cream with half of the minced cilantro and set the other half aside for garnishing
- In a large frying pan over medium-high heat, add the olive oil or oil of choice.
- To the pan, add the poblano pepper and corn and stir regularly until lightly browned, about 3-5 minutes.
- Add the black beans, chipotle chili powder, cumin, onion and garlic granules or powder and a couple pinches of salt and stir together.
- Continue stirring occasionally until the beans are heated through and the corn is lightly charred - about 1 - 2 minutes.
- Turn off the burner and remove the pan from the heat and put a lid on the pan.
- Heat the tortillas on both sides in a hot, dry pan. Add them to a tortilla warmer or a pan with a lid to keep warm.
- To serve: Add 1/6 of the filling to each tortilla first, then top with the 1/6 of cilantro crema and the crumbled queso fresco, 1 Tablespoon crispy onions and the cilantro that you previously set aside. Squeeze fresh lime juice, over the top (*important step!*) TAKE A BIG BITE and ENJOY!
- Smoked paprika can be substituted for the chipotle chili powder - it may not be as spicy if you use smoked paprika in place of the chipotle chili powder.
- Crispy Fried Onions aren't totally necessary but they're a delicious addition. You can find them in most grocery stores - just ask a clerk if you can't find them right away.
- Poblano peppers are usually fairly mild but occasionally there will be a hotter one. *make sure to wash your hands after handling them and be careful not to touch your eyes just in case they are spicy!*
- Fresh lime juice squeezed over the top of the tacos adds a delicious brightness to these tacos - very important step!
- Toppings of ripe avocado and/or diced tomatoes are always welcome additions!
*Please note – the nutrition information provided is only a close estimate using an online nutrition calculator.*
Inspired by: Home Chef
I hope you enjoy these tacos as much and as my husband and I do!
Cheers my friends – thanks for stopping by,